The acid, peroxide and p-anisidine value of P. canariensis seed oil showed very low values (as crude seed oil) of 0.59, 3.62 and 3.60; this suggests that the oil can be stored for a long period without deterioration. The total oxidation value (totox) of 10.84 was calculated using determined values for peroxide and p-anisidine (2Px + Av). This is comparable to those of vegetables oils. The low totox and acid value supports the view that this oil is an edible oil. Nonetheless, the oil showed a low unsaponifiable matter of 1.77%.